Cakes & Bread
Belgian Cuberdon Tart Cookies, Sweet Tarts Filled with Soft Raspberry Cream
Prep
40 min
Cook
20 min
Servings
6
Level
Medium
Inspired by a Belgian cone-shaped candy called cuberdon, these mini tarts combine a crisp pastry crust with a sweet-tart, soft raspberry cream filling. Perfect as an elegant afternoon treat that brings to mind the cozy little cafés of Ghent. They look absolutely lovely with their tempting pinkish-purple hue.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams All-purpose flour (medium-protein)
- 125 grams Cold unsalted butter, diced
- 60 grams Powdered sugar
- 2 Egg yolks
- 2 tbsp Ice water
- 1/4 tsp Salt
- 300 grams Fresh or frozen raspberries
- 100 grams Granulated sugar
- 250 ml Heavy cream
- 1 tsp Plain agar-agar powder
- 1 tbsp Lemon juice
- to taste Powdered sugar for dusting
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👩🍳 Instructions
- 1 Make the pastry crust: combine the flour, powdered sugar, and salt in a large bowl. Add the cold diced butter and rub it in with your fingertips until the mixture resembles coarse sand.
- 2 Add the egg yolks and ice water little by little, mixing until the dough comes together into a ball. Don't overwork the dough so the pastry stays crisp.
- 3 Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- 4 Preheat the oven to 350°F (180°C). Roll out the dough to about 3-4 mm thick, cut it to fit mini tart molds (3-4 inch/8-10 cm diameter), then arrange it in the tart pans. Prick the surface all over with a fork.
- 5 Bake the tart shells for 15-18 minutes until golden brown. Remove from the oven and let cool completely.
- 6 While the shells cool, make the raspberry filling: cook the raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat for 8-10 minutes until thickened and reduced by half.
- 7 Strain the raspberry mixture to remove the seeds if you prefer a smooth texture, then set aside until lukewarm.
- 8 Whip the heavy cream to soft peaks using a mixer, then gently fold in 3/4 of the cooled raspberry sauce using a folding technique so the cream doesn't lose its volume.
- 9 Pour the raspberry cream into the cooled tart shells and smooth the surface.
- 10 Drizzle a little of the remaining raspberry sauce on top for a marbled effect, then chill in the fridge for at least 2 hours until fully set.
- 11 Before serving, dust lightly with powdered sugar and garnish with whole fresh raspberries, if available.
💡 Tips
• Make sure the butter is truly cold when making the pastry crust so the result is crisp and not tough.
• If you don't have fresh raspberries, frozen ones work just as well and still taste great.
• Store the tarts in the fridge and enjoy within 2 days to keep the cream's texture perfect.
• For a prettier presentation, use individual mini tart molds so they look elegant when served.
📊 Nutrition Facts / serving
385 kkal
Calories (kcal)
5 gramg
Protein
24 gramg
Fat
38 gramg
Carbs
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